what cuts of pork do i can???whatever is cheap...hams when they are on after holiday sale, picknics...boston butts are really good..cube the meat into 1 1/2 to 2 inch cube, cold pack, do NOT add liquid, can 10 pounds for 90 minutes.i don't seasoning or add other ingrediants..that way you can use it for, or with, anything on the other end..good luck and enjoy

i don't seasoning or add other ingrediants..that way you can use it for, or with, anything on the other end..good luck and enjoy

Me neither, unless I'm canning soup. No salt is needed at all - it's for taste, not preserving. As for cuts, I get a 1/2 pig at a time & just cut up pig. Some goes in the freezer, chops & ribs mostly, the rest gets cut up & canned.

You haven't tasted good pork until you eat homegrown. I'm so spoiled now, I won't buy any pork except the occasional good ham & bacon, on sale only. I haven't learned how to do my own ham or bacon yet.

Bacon is actually really easy, you just need to be able to cold smoke it. I've seen methods for home canning bacon but I haven't tried them, I just freeze my bacon and get cans of Yoders for the shelf.

We also raise pigs occasionally, but also get pork from the butcher...and we can every cut there is....also can ham, sausage patties, ground sausage and bacon....Bacon has not been tested by the Governmental gurus, so it is listed under the "not advised to can food"

BUT I can bacon all the time...and can it in pieces and also in strips (I just learned how to do that this year) We LOVE the strips...it is a really cool way to have my BACON at all times...hahahaha! I could show you how, if anyone wanted pics....but keep in mind its not recommended.

They only food I would advise not to can is BRUSSLE SPROUTS....they are NASTY once canned...hahahahahaha!

Bonnie is correct... ( I mentioned the brussel sprouts because somewhere on here, I mentioned a story about canning brussel spouts. haha!) I don't can broccoli or cauliflower....but I do can cabbage....I learned this trick from Jackie Clay....if you drain off the liquid, then it doesn't have that strong taste....but I will also say, I wouldn't keep the canned cabbage for more than year...it does develop a strong taste.

The government gurus may not have tested it, but commercially canned bacon is all over the place, and nobody seems to be dying from it.

There is a huge difference between home canning equipment and commercial canning equipment. They can get the pressure up much higher, and they are using cans which seal better than jars.

If you want to take chances, that's fine with me. But I'll stick with the commercially canned if I want canned butter, cheese, or bacon. And I'll continue to warn newbies to canning that there are POTENTIALLY dangerous things to can, as well as dubious methods. It doesn't mean everyone who cans bacon or butter is going to keel over dead. But it is, in my (not so) humble opinion, playing Russian roulette with your health.

Would you jump in the ocean where a shark has just been sighted? I don't think so. But if you wanted to, I would let you. You're an adult. But if you were carrying a child into shark infested water, then I would have to do something.

I have read too much about the results of botulism - and listened to one victim - to really want to avoid the chance of botulism. Even if you survive, the nerve damage could make life unbearable.

Now salmonella - that's different. For someone of my age & general health, I would have an extremely good chance of recovering. Besides, I mostly eat eggs from my own chickens, which have a lower chance of having salmonella.

hahah...Bonnie....you know I always have to have a good debate with you on this....good thing your so good natured....in reference to would I swim in the ocean where a shark has been sited...here's my answer in a question form....are there any recorded cases of botulism from home canned milk, bacon or cheese? (otherwise the shark siting in the ocean)

Also when I read of the very very few cases of botulism in home canned foods....it's usually something very stupid that the person has done, and usually involves not cooking the canned foods, once the jar was opened...or under processed foods......but of course I know you think it's stupid canning bacon, cheese and milk...hahahah...

I don't think we will ever agree on this subject....but I'll bet a hundred dollars that we agree on a million other things!

Have a great day Miss Bonnie....and safe canning to you .....I wouldn't wish any disaster on anyone....even that dopey person mr bill kicked off here that called me a Amish Chick....hahahahah! My husband saw that on his computer and he said it would be more appropriate to have called me an "old hen"...hahahahaha! I told him that that would make him a donkey...hahahah.